Roasted Butternut Squash Soup
- 1-2 Butternut Squashes (Depending on how much soup you would like to make)
- 1/2 Sweet Onion, Diced
- 1 Cup Cubed Pancetta
- 24-48 Ounces of Chicken Stock
- Salt, Pepper, and Garlic (to taste)
- Author: chrissy@mythankfultable.com
- Preheat Oven to 350*
- Cut squash in half, remove seeds, and place squash cut side down onto baking sheet.
- Cook until squash is tender and roasted, at least 60 minutes.
- Allow squash to cool. Peel the skin, and mash flesh completely.
- In a stockpot, saute onion and pancetta until pancetta is crisp and onion is translucent.
- Add squash, salt, pepper, and garlic powder, and stir.
- Add Chicken Stock to desired consistency.
- Bring soup to a simmer to allow ingredients and flavor to combine.
- Spoon individual servings and top with pepitas.
